Makes 1 pound
Ingredients
- 1 lb (4 sticks) butter at room temperature
- 1 3/4 cups chopped parsley (about 1 bunch)
- Juice of 1/2 lemon
- Salt, as needed
- Ground black pepper, as needed
Directions
- Work the butter by hand or with an electric mixer fitted with the paddle attachment until it is soft.
- Add the remaining ingredients and blend well. Taste and adjust seasoning with salt and pepper.
- The compound butter is ready to use, or it may be rolled into a log for slicing, or piped into shapes and chilled for later use.
Chef variations:
• Tarragon Butter: replace the parsley with an equal amount of minced tarragon
• Pimiento Butter: Replace the parsley with an equal amount to minced pimiento.
• Scallion Butter: Add 1 tbsp soy sauce, 1/2 tsp minced garlic, and replace the parsley with an equal amount of minced scallions.
• Dill Butter: Replace the parsley with an equal amount of minced dill
• Sun-Dried Tomato and Oregano Butter: Add 1 tbsp minced oregano and about 7 sun-dried tomatoes, minced
• Basil Butter: Replace the parsley with an equal amount of minced basil
